The carrots were a lovely orange color. While they cooked, I added the pork to the skillet. The searing gave the meat a little bit of crunch, but tender on the inside.

The sauce. Goodness. It was so easy to make. It seemed pretty daunting because there were 5 steps and 6 ingredients. It took me about 5 minutes to make.

I opted for a chunky mash for the carrots. It gave the plate some texture with the creaminess of the peppercorn sauce. The butter with the carrots also added a bit more flavor. The asparagus was a hit. It was the only thing that was completely gone at the end of the meal. The pork was tender, and well balanced with the sauce.